World beer production generates large volumes of waste discharged with every brew.
Recently, new methods of reducing and reusing hops waste: hot trub (HT), and brewer-spent …

In the past few years, there has been a growing demand by consumers for more complex
beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals) …

Wheat malt has been widely used in food industry as an important source of endogenous
enzymes, such as amylases. However, malting is a time-consuming process. Thus, this work …

Wheat has been increasingly employed as malt in the food industry. As the malting process
demands long processing time, ultrasound can be a clean intensifying alternative. This work …

Inorganic-phosphate, potassium, and magnesium are key-minerals required for yeast
growth, metabolism, and survival, the present work investigated its impact in yeast-flavour …

Beer inevitably changes over time: the colour will darken, haze may form, and stale flavours
develop, while others fade. The challenge of maintaining the fresh flavour quality of beer …

The relative concentration of available inorganic elements is critical for yeast growth and
metabolism and has potential to be a tool leading to directed yeast flavour formation during …

Beer inherently contains a diverse combination of metal ions, a part of which is iron. Brewers
strive to keep iron levels as low as possible in wort and beer due to its negative influence on …

In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many
methods of producing such beers, many have expensive implementation requirements or …

The growing use of wheat malt in food applications has boosted studies regarding suitable
conditions for processing and storage. Because water sorption during storage may affect the …